Nothing is more appreciated than handmade, especially when it comes to homemade culinary recipes. Pelmeni is a world famous dish of traditional Russian cuisine, but to learn how to cook it with high quality, you need some kind of practice.
Siberian dumplings, Russian dumplings, in pots, fried, with poultry or fish meat, classic - just what kinds of these culinary masterpieces do not exist. But the most delicious are homemade dumplings. Of course, such creativity will not immediately be given to a beginner, but if your family, as a rule, its male half, often orders homemade dumplings, then it is strongly recommended to master the skills of creating these products. The divine taste of the finished dish will bear fruit and the praise of relatives and friends will turn your head. Moreover, in the modern age of advanced technologies, many useful <> are created, including in the kitchen.
Step by step dough recipe
The whole trick of an impeccably delicate taste lies in the correct preparation of dough for dumplings.
You will need the following products:
- wheat flour - 500 grams plus 150 grams additionally;
- milk - 250 ml;
- homemade eggs - 2 pieces;
- vegetable oil - 1 tablespoon;
- salt.
Pour 500 grams of flour into a deep bowl, sifted beforehand so that the flour is saturated with oxygen. You can mix the flour and salt right away. Pour the milk into a saucepan (it is better to use an aluminum one) and heat to a temperature of 35 - 40 degrees. Drive eggs into milk and add vegetable oil, mix everything thoroughly. In a bowl of flour, make a depression and pour in the heated mass, gently mixing the liquid with the flour. Knead the dough. At this stage, it is important not to overdo it, so as not to hammer the dough and it remains tender and elastic, as the recipe suggests. Cover it with cling film or kitchen towel and leave warm for 1 hour.
During this time, you can prepare the filling.
Step-by-step minced meat recipe
Ingredients:
- veal - 0.5 kg;
- pork - 0.5 kg;
- onions - 2 medium heads;
- garlic - 4 - 5 cloves;
- salt and pepper to taste.
Rinse pork and veal well under running water, dry with a paper towel, remove all streaks and film, cut into portions so that it is convenient to pass through a press. Peel the onion and garlic, cut the onion into wedges. The meat, alternating with onions and garlic, mince. The resulting mass is sent to the meat grinder again, then pepper and salt. Add about 100 ml of water to the finished minced meat to make it juicier.
Advice:
1. You can add a decoction of bay leaf instead of water. To do this, you need to throw 2-3 leaves in a small amount of cold water, bring to a boil and leave on fire for another 3 minutes. Cool the broth and add to the minced meat.
2. In order to increase the fat content of the filling, you can add a little olive oil or ordinary vegetable oil.
3. The filling can be made from any meat, but it is not recommended to mix different varieties, except for pork and veal. For example, it is not advised to mix turkey meat with rabbit or chicken.
4. In order for the minced meat to become more pliable and tender, it should be well kneaded with your fingers and then properly beaten against the countertop. And so that meat particles do not scatter throughout the kitchen, it is recommended to put the mass in a plastic bag and carry out this procedure.
5. If you like a piquant aftertaste, then you can add finely chopped aromatic herbs to the minced meat - cilantro, dill, parsley - whoever you prefer.
Using a dumpling maker
Almost every housewife has such a device as a dumpling maker. They are different - round and square, plastic and metal, electric and manual, but most often there are manual metal dumplings.
The dough and filling are ready. You can start sculpting dumplings.
Remove the dough from the cup and place on a large kitchen board for rolling out the dough. Sprinkle flour on the board and rolling pin. Divide the dough into several identical balls. Take one ball and roll it out thinly; the thickness of the layer should be no more than 3 - 5 mm. Put the finished layer on the dumplings previously sprinkled with flour. If it turned out that some cells remained uncovered, then slightly pull the dough over these cells, the main thing is not to break it. Then moisten your hands with water so that the meat does not stick, and put the minced meat pieces in each house. Take the next ball, roll out the same layer from it and cover the dumplings with a second layer of dough. First, lightly walk with a rolling pin, pressing the meat into the recesses, then roll the layers hard so that the dumplings finally stick together, and the excess dough can be easily removed. As a result, the products on the dumpling maker should look like in the photo below.
Remove the dumplings from the houses and place them on a chopping board sprinkled with flour. You can start producing the next batch.
Another important condition for well-prepared dumplings is that the pockets do not stick out during cooking and all the juicy filling remains in their houses, so the use of the dumplings can be considered the key to the success of a classic Russian dinner.
Before serving, put a piece of butter on the dumplings, season with black pepper and sprinkle with chopped herbs. Bon Appetit!
Advice: if you are engaged in the production of dumplings in the morning, and the dish will need to be served only in the evening, then the finished products can be folded on a cutting board sprinkled with flour, covered with cling film and sent to the refrigerator until they are immersed in boiling water.
Or if you decide to stock up on homemade semi-finished products for future use, in case of an unexpected appearance of guests, then you can simply freeze the dumplings by first sending them on a cutting board in the freezer for an hour so that the products do not stick together, and then put them in a special freezer bag and leave to wait in the wings in the freezer.
